Arroz con Leche Cubano
A creamy and comforting Cuban-style rice pudding, rich with condensed and evaporated milk, infused with cinnamon and citrus zest. It's a beloved dessert that evokes warmth and nostalgia.
🧂 Ingredients
- 1 cup Short-grain rice
- 2 cups Water
- 1 large Cinnamon stick
- 1 strip Lemon peel(from about 1/4 of a lemon)
- 1 cup Whole milk
- 1 can (12 oz) Evaporated milk
- 1 can (14 oz) Sweetened condensed milk
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- Ground cinnamon(for garnish)
👨🍳 Instructions
- 1
Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, cinnamon stick, and lemon peel. Bring to a boil over medium-high heat.
- 2
Reduce the heat to low, cover, and simmer for about 15 minutes, or until most of the water is absorbed and the rice is partially cooked.
- 3
Remove and discard the cinnamon stick and lemon peel. Stir in the whole milk, evaporated milk, sweetened condensed milk, vanilla extract, and salt. Bring the mixture back to a gentle simmer.
- 4
Cook over low heat, uncovered, stirring frequently to prevent sticking, for about 30-40 minutes, or until the pudding has thickened to your desired consistency. It will continue to thicken as it cools.
- 5
Pour the arroz con leche into individual serving dishes or a larger bowl. Let it cool slightly at room temperature, then cover and refrigerate for at least 1 hour before serving.
- 6
Before serving, sprinkle generously with ground cinnamon.
💡 Pro Tips
- ✓Stirring frequently is key to achieving a creamy texture and preventing the rice from sticking to the bottom of the pot.
- ✓Adjust the sweetness by using more or less condensed milk.
- ✓For a richer flavor, some recipes suggest using a vanilla bean instead of extract.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add raisins during the last 10 minutes of cooking.
- For a coconut version, substitute some of the milk with coconut milk.